2 cups whole wheat flour
1 cup all-purpose flour
1/4 cup wheat bran
2 tablespoons olive oil or butter
1 egg
3/4 cup warm water
For the filling:
1 1/2 cups tomato sauce
slices of mozzarella cheese
3 tablespoons unsalted butter
Parmesan cheese, grated to taste
2 cups whole wheat flour
1 cup all-purpose flour
1/4 cup wheat bran
2 tablespoons olive oil or butter
1 egg
3/4 cup warm water
For the filling:
1 1/2 cups tomato sauce
slices of mozzarella cheese
3 tablespoons unsalted butter
Parmesan cheese, grated to taste
Prepare the dough: In a bowl, combine the flours, wheat bran, and olive oil or butter
Mix well
Add the warm water, little by little, working the dough with your hands until it's firm and forms a ball
The dough should be smooth, soft, and elastic
Cover the ball with an inverted bowl and let it rest at room temperature for 1 hour
Divide the dough into two equal parts
Flatten each portion with your palm to form a square with a thickness of 2.5 cm
On a clean, floured surface, roll out the dough with a pasta roller until it's thin
Repeat the process with the remaining dough
To prevent the dough from sticking, carefully lift it and dust the surface with more flour
To make the lasagna, cut the dough into strips of 8-10 cm
Cook the dough in boiling salted water
Alternate layers of dough with grated mozzarella cheese and small pieces of unsalted butter
Finish with tomato sauce and sprinkle with Parmesan cheese and small pieces of unsalted butter
Bake at a hot oven (220°C) until golden brown
Dish out 6 portions.
